Makes 8 Servings
3/4 cup Steviacane
2 cups freshly squeezed lemon juice (about 10 large lemons)
6 cups cold water
Combine all ingredients in a large pitcher.
Mix well and serve over ice.
Garnish with lemon slices.
Double or triple the recipe as needed.
Makes 2 Servings
2 cups 1% low fat milk
2 cinnamon sticks
2 tablespoons unsweetened cocoa
1 1/2 Pure Via sweetener
1/4 cup frozen lite whipped topping, thawed
Ground cinnamon
Directions
For Hot Cocoa, pour milk into a 4-cup (1L) glass measure. Add cinnamon sticks. Microwave on HIGH 2 minutes or until milk is warm. Stir in cocoa and Pure Via until blended. Heat in microwave on HIGH 2 to 3 minutes or until hot. Remove cinnamon sticks and discard.
Divide cocoa mixture evenly between 2 large mugs. Top each with 2 tablespoons of the whipped topping. Sprinkle each with ground cinnamon and serve.
TIP: For a more intense cinnamon flavor, leave cinnamon sticks in hot milk longer.
Nutritional Information
Calories: 137
Protein: 9g
Carbohydrates: 19g
Fat: 4g
Cholesterol: 12mg
Sodium: 107mg
Makes 4 Servings
1-½ cups fresh OR frozen thawed unsweetened blueberries
1-½ cups peeled seeded cubed mango
1 cup nonfat plain OR lite vanilla flavored Greek yogurt
½ cup nonfat milk
3 teaspoons Pure Via sweetener
½ cup ice cubes
Place all ingredients except ice cubes in blender; cover.
Blend until all ingredients are combined. Add ice cubes and blend until smooth.
Pour into 4 tall glasses and serve.
VARIATION: Substitute the same amounts of frozen-thawed sliced unsweetened peaches and frozen-thawed unsweetened red raspberries for the blueberries and mango. Increase Pure Via to 4 teaspoons. Prepare as recipe directs.
Calories: 113
Protein: 8g
Carbohydrates: 22g
Fat: <1g
Cholesterol: 1mg
Sodium: 46mg
Makes 12-16 Muffins
1 large egg
1/4 cup grapeseed or other healthy oil
2 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup Steviacane
1 1/2 cups low fat buttermilk
1/2 cup orange juice
2 cups quick cooking oats (not instant or old fashioned)
1 cup whole wheat flour*
1 1/2 teaspoons baking soda
1 1/2 cups apple cut in pieces
1/2 cup dried or fresh cranberries
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Preheat oven to 375°F.
If using silicone muffin pans, no preparation is needed. For metal pans, spray with baking spray or brush evenly with melted butter and then dust with flour. Set aside.
In a large bowl, whisk egg and oil until smooth. Add vanilla extract, cinnamon, salt, Steviacane, buttermilk, orange juice and whisk smooth.
Add oats and let batter sit for 10 minutes to soften oats. After 10 minute rest, combine whole wheat flour and baking soda and mix into batter using a spatula.
Fold in apple pieces and cranberries. Fill muffin pans 3/4 full. Do not overfill as this may cause poor rising.
Place in oven and bake until center of muffins spring back when lightly pressed with a finger, about 22 minutes or more for larger muffin pans.
Makes 14-18 Muffins
1 large egg
¼ cup grapeseed or other healthy oil
2 teaspoons vanilla extract
2 teaspoons cinnamon
½ teaspoon salt
¾ cup steviacane®
1½ cups low fat buttermilk
½ cup orange juice
2 cups quick cooking oats (not instant or old fashioned)
1 cup whole wheat flour (Spoon and sweep method*)
1½ teaspoons baking soda
1 apple cut in pieces
1 cup carrots, grated
½ cup raisins
½ cup walnuts, chopped
½ cup unsweetened coconut flakes
*Using a large spoon, fill measuring cup with flour until required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack the flour resulting in too much flour required for the recipe.)
Preheat oven to 375°F.
If using silicone muffin pans, no preparation is needed. For metal pans, spray with baking spray or brush evenly with melted butter and then dust with flour. Set aside.In a large bowl, whisk egg and oil until smooth. Add vanilla extract, cinnamon, salt, steviacane®, buttermilk, orange juice and whisk smooth.
In a large bowl, whisk egg and oil until smooth. Add vanilla extract, cinnamon, salt, steviacane®, buttermilk, orange juice and whisk smooth.Add oats and let
Add oats and let batter sit for 10 minutes to soften the oats. After 10 minute rest, combine whole wheat flour and baking soda and mix into batter using a spatula.
Fold in apple pieces, grated carrot, raisins, walnuts and coconut flakes. Fill muffin pans ¾ full. Do not overfill as this may cause poor rising.Place in oven and bake until center of muffins
Place in oven and bake until center of muffins spring back when lightly pressed with a finger, about 22 minutes or more for larger muffin pans.
Makes 6 Dozen Cookies (approximately)
1 cup (2 sticks) unsalted butter, softened
1/2 cup Sugar In The Raw®
1/2 cup Stevia In The Raw® Bakers Bag
1 egg
2 ½ teaspoons pure vanilla extract
1/2 teaspoon salt
1/4 cup almond meal
2 ½ cups All-purpose flour, sifted (sift before measuring)
Preheat oven to 375°F.
Combine butter, Sugar In The Raw® and Stevia In The Raw® in large bowl. Beat using electric mixer on high speed until light and fluffy. Beat in egg, vanilla and salt. Combine almond meal with sifted flour. Spoon flour mixture into egg mixture until well blended.
Pack dough into cookie press. Add the selected design plate and close cookie press. Press dough onto ungreased cookie sheet about 1 inch apart.
Bake at 375°F about 10-12 minutes. Remove from oven; cool on cookie sheet for 1-2 minutes before transferring to cooling rack. Add colored sprinkles for decoration.
Store up to 4 days in airtight container.
Note: You can recrisp cookies by returning them to a warm 300°F oven for a few minutes.
Calories: 45
Protein: 1g
Carbohydrates: 4g
Fiber: 0g
Fat: 3g
Cholesterol: 10mg
Sodium: 20mg
Makes 24 Cupcakes
1/3 cup unsweetened cocoa
3 tablespoons red food color
1 ½ teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, softened
3/4 cup Sugar In The Raw®
4 egg yolks
3 egg whites
1 cup low fat buttermilk
1/2 teaspoon salt
1/2 cup Stevia In The Raw® Bakers Bag
2 ¼ cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper (optional)
1 ½ teaspoons baking soda
1 ½ teaspoons white vinegar
2 ¼ cups Cream Cheese Frosting
2 (8 ounce) packages reduced fat cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
1/3 cup plus 1 tablespoon Stevia In The Raw® Bakers Bag
1/4 cup 1% low fat milk
Preheat oven to 350°F.
In small bowl combine cocoa, red food color and vanilla, set aside.
In large bowl beat together butter and Sugar In The Raw®. Add yolks one at a time and beat well after each addition. Add cocoa mixture and blend well.
In another bowl, beat egg whites until stiff peaks form, set aside. Combine buttermilk with salt. Combine Stevia In The Raw®, cayenne pepper and baking powder with cake flour. Add buttermilk mixture and flour mixture to cocoa mixture, alternating a third at a time beating after each addition. Combine baking soda and vinegar then add to batter and blend well. Fold in egg whites.
Fill each heart shape silicone baking cup 2/3 full with batter. Arrange cups on 2 baking sheets lined with parchment paper and bake 13-15 minutes or until a toothpick comes out clean.
Remove from oven and let cool 5-10 minutes before removing from baking cup. Cool cupcakes on rack before frosting.
Makes 24 cupcakes.
Note: If heart shape silicone cups are not available, muffin pans can be used.
In a medium bowl combine all ingredients and blend well. Makes enough frosting for 36 cupcakes.
Makes 12 Muffins
2 cups all-purpose flour*
1 cup buttermilk
1/2 cup unsweetened applesauce
1 egg
1 tablespoon lemon zest, or zest of one lemon
1 large lemon, juiced
1/2 cup Steviacane
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons poppyseeds
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Preheat oven to 350°F.
Line a muffin tin or spray with nonstick spray.
In a large bowl, mix together applesauce, egg, buttermilk, Steviacane, vanilla, lemon juice from lemon and lemon zest.
Whisk together all-purpose flour, baking soda, baking powder, salt and poppyseeds and stir into wet mixture until just blended.
Divide into muffin tins and bake for 12 to 18 minutes or until an inserted toothpick comes out clean.
Once mostly cooled, glaze with powdered sugar mixed with milk and a slice of fresh lemon if desired.
Makes 3 Dozen Cookies
Ingredients
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon double acting baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/2 cup unsalted butter, softened
1/2 cup all-natural creamy or chunky peanut butter
1/3 cup Stevia In The Raw® Bakers Bag
1/2 cup Sugar In The Raw®
1 egg, beaten
1/2 teaspoon pure vanilla extract
Directions
Preheat oven to 350°F. Combine whole wheat flour, all-purpose flour, baking powder, baking soda and kosher salt in small bowl and set aside.
In large mixing bowl, beat together butter and peanut butter using electric mixer until smooth. Beat Stevia In The Raw® and Sugar In The Raw® into the mixture until blended. Add egg and vanilla and blend. Beat flour mixture just until blended.
Shape dough into 1-inch balls, two inches apart on ungreased cookie sheet. Flatten each cookie pressing crisscross pattern with a fork.
Bake 10-12 minutes or until lightly golden. Remove from oven and cool on a wire rack.
Store in a tightly covered container.
Nutritional Information
Calories: 70
Protein: 1g
Carbohydrates: 6g
Fiber: 0g
Fat: 4.5g
Cholesterol: 15mg
Sodium: 45mg
Makes 16 Servings
1/4 cup unsalted butter, melted
1/3 cup unsweetened cocoa powder
2 eggs
1/3 cup Stevia In The Raw® Bakers Bag
1/3 cup Sugar In The Raw®
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup vegetable oil
1/4 cup low fat buttermilk
1 teaspoon vanilla extract
1/4 cup semi sweet chocolate mini chips
Preheat oven to 350°F. Prepare 8-inch square baking pan with non-stick spray. Set aside.
Combine melted butter and cocoa powder. Set aside to cool.
In large bowl beat eggs until frothy. Add Stevia In the Raw® and Sugar In The Raw®. Combine flours, baking powder and salt – add to egg mixture and stir. Add in cocoa mixture, vegetable oil, buttermilk and vanilla. Stir until blended. Stir in mini chips.
Pour batter into baking pan and bake at 350°F about 20 minutes or until toothpick comes out clean. Remove from oven and cool on rack. Cut into 16 squares and serve.
Calories: 130
Protein: 2g
Carbohydrates: 13g
Fiber: 1g
Fat: 8g
Cholesterol: 35mg
Sodium: 60mg
